Eggplant French Toast

Health and fitness expert, Sherri Norige, of Shaped by Sherri, brings us this healthy twist on a breakfast classic. I was so amazed at how outrageously scrumptious it was, I wanted to share it with you <3

Serves 2-4

1 eggplant, peeled and sliced into 1/4 inch thick slices
1 egg, beaten
1/2 teaspoon cinnamon, plus more for sprinkling while it cooks
1 tsp maple syrup (or sweetener of choice to taste). *You could also make this without sugar for a more savory version
1/2 teaspoon vanilla extract
Ghee/coconut oil to cook in

Salt both sides of an eggplant and let sit for a few minutes to release some of the water content. Pierce each eggplant slice with a fork a few times so the batter will soak. While the eggplant sits, beat the egg and add all the remaining ingredients (except the ghee) into the egg batter.

Dip each piece of eggplant into the egg mixture to coat both sides, shaking off any excess. Heat a skillet and add some ghee (or coconut oil). When the oil is hot, add the eggplant to the skillet and toast both sides. While they are toasting, sprinkle the top of the slices with more cinnamon.

Serve however you enjoy french toast. The one pictured is topped with pure, local maple syrup, berries, and fresh peach slices. Dr Ivy enjoyed hers with cashew banana cream (pureed 2 tbsp cashew butter, 1/2 banana, 1 tsp maple syrup, and a dash of cinnamon and vanilla extract) . Enjoy!